Cheese Flautas with Cilantro Pesto

Crispy corn shells stuffed with gooey cheese make a delicious, easy-to-eat starter for a Mexican-themed feast. Or, serve as a vegetarian main alongside a fresh green salad.

Total Time: 0:30

Prep: 0:05

Level:
Moderate

Serves:
4

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Ingredients

0.25 c. extra-virgin olive oil

2.00 clove garlic

0.75 c. pepitas (green hulled pumpkin seeds)

1.00 c. loosely packed cilantro leaves

Juice of 1 lime (about 2 tablespoons)

Coarse salt

Freshly ground pepper

8.00 corn tortillas

2.00 c. grated Monterey Jack cheese

0.25 c. peanut oil

Directions

Heat 2 tablespoons olive oil in a sauté pan over medium-low. Cook garlic until golden, 1 minute. Add pepitas; cook, tossing, until toasted, 2 to 3 minutes. Pulse to a paste in a food processor. Add cilantro, lime juice, and remaining olive oil; pulse until smooth. Season with salt and pepper. Spread some pesto on a softened tortilla; top with cheese. Roll up; place seam side down. Cover with a damp kitchen towel. Repeat.